2nd EU Sustainable Plant Protein & Fermentation Solutions

Moving to the next level in plant based protein. Cleaning up label, strengthening sustainability & delivering more diverse offerings. Europe’s plant-based food sales up 22% since 2020 as category hits €5.7 billion market value. Food Matters Live 3/04/23 According to a new GFI report, within the plant-based meat category, unit sales grew by 21% between 2020 and 2022, in comparison to traditional meat unit sales which went down by 8% during the same period. Investment into plant-based meat startups is ramping up, while innovation is accelerating among companies as manufacturers focus on addressing consumers’ needs. Today’s plant-based protein has moved to the next level, and its not as simple as just offering a product out in the market. Formulating plant based products is a bumpy road as consumers want improved texture and taste with less additives and more variety. Sustainability is a crucial component underpinning the plant-based trend. Apart from improved taste, consumers are increasingly asking for clean label credentials, traceability of the product supply chain, nutrition & environmental impact of the products they consume. The 2nd EU Sustainable Plant Based Protein & Fermentation conference discusses issues surrounding these challenges. Re-using, retro-fitting existing facilities as the sustainable option for plant based scalability Next generation plant based protein from sustainable cabbage & brassica Lacto-fermented plant proteins tailored to enhance health and productivity of animals Amaranth – a new source of environmentally friendly plant protein Cleaning up labels in meat alternatives with plant based proteins EU Novel Food regulatory approach Molecular farming of animal proteins in plants New challenges for EU starch industry & outlook Emerging cost competitiveness in inflationary times and its impact on the EU industry Taking plant protein to another level – Fungi/ Mycelium based protein through fermentation process Extracting high value added protein from potatoes Clean label citrus & apple fibre for texturizing plant based products Panel Discussion: Advancing to a sustainable food system – what can starch & plant based sector bring to the table ? Upcycling of wheat milling by-products: food, nutrition, functionality Elevating the protein transition with tasty sustainable plant based alternatives Valorising agri side streams and turning them into functional plant-based proteins and other high-value ingredients Regenerative farming for carbon negative goals Sign up now with hafizah@cmtsp.com.sg and enjoy the early bird discount!